edium heat lightly toast the nuts for about 3 minutes.
nd add 10 of the roasted garlic cloves. Pour the hot
Preheat the oven to 350\u00b0F.
Place nuts on a baking tray. Cook 5-10 minutes, or until lightly roasted. Transfer nuts to a bowl. Add tamari, cumin and cayenne pepper. Mix to combine.
Return the nuts to baking tray. Cook for 10 more minutes, turning halfway through. Allow to cool completely before serving.
In a small bowl, combine ingredients except for nuts.
Prepare a cookie sheet with foil and cooking spray.
Lay nuts on the sheet, making sure they are in an even layer.
Drizzle butter mixture over nuts, making sure to toss to coat evenly.
bake at 325 degrees for 25 minutes, making sure to stir twice.
these make good gifts.
hours or overnight.
ROASTED BERRIES: Preheat the oven to
he carrots, parsley, and pine nuts. Remove the caramelized lemon to
ROASTED GARLIC:
Preheat the oven
he heavy cream and the roasted garlic puree until well blended
oat cheese.
Toss the nuts in a bowl with butter
Preheat oven to 250\u00b0.
In large roasting pan, spread the popped corn and the dry roasted nuts.
In heavy saucepan, combine the sugar, butter and dark corn syrup.
Cook until mixture boils. Boil for 5 minutes without stirring.
Remove from heat.
Stir in the vanilla and baking soda.
Pour mixture over corn and nuts; stir to coat.
Bake, uncovered, at 250\u00b0 for 1 hour.
Stir occasionally.
Cool; break apart.
Store in covered container.
Swirl together cream cheese and raspberry jam.
Put on fresh celery stems.
Top with honey roasted nuts.
Great for showers or wedding receptions.
Preheat oven to 325\u00b0.
Line jellyroll pan with foil; grease foil.
In a small saucepan over medium heat, combine honey, butter or margarine and 1/2 teaspoon cinnamon; bring to boil.
Cook 2 minutes, stirring constantly.
Measure nuts into a medium bowl. Pour honey mixture over nuts; stir until evenly coated.
Spread on prepared pan.
Bake 10 to 15 minutes, or until nuts are glazed and lightly browned.
Do not allow nuts to burn.
Cool in pan 20 to 30 minutes.
Remove foil.
You can also use honey roasted nuts, or smoked almonds.
For
In large bowl, combine egg white and water.
Add nuts; toss to coat.
Combine sugar and spice; sprinkle over the nuts and toss until well coated.
Place nuts in single layer on lightly greased baking sheet.
Bake at 300\u00b0 for 20 to 25 minutes.
Immediately transfer the nuts to wax paper; cool.
Break up large clusters. Store in covered container.
Yield:
6 cups.
Preheat the oven to 350\u00b0.
Spread the nuts on baking sheet and bake for 5 minutes.
Drizzle soy sauce on nuts and stir well. Return baking sheet to oven for 5 more minutes.
Turn off oven. Stir nuts again and leave them in oven for a final 5 minutes. (Nuts will become dry and crisp.) Allow nuts to cool.
Store in covered container to retain their crispness.
Heat oven to 325\u00b0.
Line jelly roll pan with foil; grease foil.
Combine honey, oleo and 1/2 teaspoon cinnamon.
Bring to boil.
Cook 2 minutes, stirring constantly.
Put nuts in medium bowl.
Pour mixture over nuts.
Stir until evenly coated.
Spread on pan.
Bake 10 to 15 minutes or until nuts are glazed and lightly browned.
Do not allow nuts to burn.
Cool.
Combine sugar and remaining cinnamon; toss with glazed nuts to coat.
Makes 4 cups.
Mix cereals, peanuts, mixed nuts and pretzels together gently. Put on baking sheets or large roaster.
Drizzle melted oleo mixture over dry ingredients.
Mix.
Put in oven at 250\u00b0 for 1 hour.
Stir every 10 minutes.
Recommended nuts:
Cashews, peanuts, whole almonds or pecan halves.
Preheat oven to 325\u00b0.
Melt the butter in a medium size saucepan over low heat.
Add the remaining ingredients except the nuts and coarse salt.
Simmer over low heat for several minutes to combine flavors.
Add the nuts and stir until evenly coated. Spread on baking sheet and bake for 15 to 20 minutes, shaking the pan occasionally.
Toss the nuts with the coarse salt and let cool. Store in an airtight container.
Makes 1 1/2 cups.
Toss ingredients together. Can use any kind of nuts but pecans hold flavor the best. Place on ungreased baking sheet. Bake at 300 degrees for 15 minutes.